Graham Pudding

1 cup graham flour 1 cup sweet milk 1 cup raisins, seeded and chopped

3/4 cup molasses

1 teaspoon soda, level

1/2 teaspoon salt

Cloves, nutmeg, cinnamon

For Pudding. - Mix together, steam two hours.

Sauce

1 cup sugar

1/2 cup butter

1 egg well beaten

Grated rind and juice of

1/2 lemon Water

For Sauce - Mix together, add six tablespoons boiling water, one by one. Keep hot. Do not boil.

Ice-Box Pudding

4 squares Baker's sweet chocolate 1 1/2 dozen lady fingers

1 tablespoons sugar 4 tablespoons water 3 eggs

Boil sugar and water to make syrup. Melt chocolate in double boiler, and pour hot syrup over it. Take from fire and beat for ten minutes. Add beaten eggs. Line a bread tin with oiled paper. Split lady fingers and place them on sides and bottom of tin. Put layers of chocolate mixture and split lady fingers into tin. Let stand for several hours. Serve with cream. Will serve eight.

Instant Tapioca Pudding

1/2 cup instantaneous tapioca

1 quart milk

2 eggs

1/2 cup sugar

1/2 teaspoon salt

1 teaspoon extract vanilla

Stir tapioca into two cups of milk, beat yolks of eggs, stir into milk, add vanilla. Bring balance of milk to a boil, and stir in the mixture. Cook two minutes, then add the beaten whites of eggs. Serve with whipped cream or fruit sauce.

Lemon Pudding

3 large or 4 small eggs 3 cups water 1 2/3 cups sugar

3 rounded tablespoons cornstarch Juice of 2 or 3 lemons Butter size of an egg

Separate whites and yolks of eggs. Bring water to a boil in double boiler. Beat yolks of eggs, add cornstarch and sugar, beat all together and stir into heated water, add juice of lemons. Cook in double boiler until thickened. Remove from fire and stir in the beaten whites.

Old Fashioned Rice Pudding

2 rounding tablespoons rice 1 pint milk

3 rounding tablespoons sugar

1 teaspoon vanilla 1/3 cup thick cream

Salt

Place milk and uncooked rice in casserole. Set dish in pan of hot water and bake in moderate oven one hour, then add salt, nutmeg and sugar. Cover and bake slowly half an hour, stirring two or three times. Add vanilla and cream and return to oven for about ten minutes. The pudding should not be soft when done. Each kernel should be separate, but thoroughly cooked. In baking, as the light brown film forms on top, stir it into the pudding, as it adds to the flavor.

Orange Pudding

1 cup of fine bread crumbs 1/2 cup of milk

3/4 cup of sugar

2 eggs (beaten separately)

Juice of 2 oranges A little grated rind Nutmeg

Soak the bread crumbs in the milk, add juice of oranges, the grated rind, sugar, eggs and trifle of nutmeg. Bake from twenty to thirty minutes in a pan of water. Serve hot or cold with whipped cream.

Snow Pudding

1/2 package gelatine 1 1/2 cups sugar 1 pint milk

2 lemons

3 eggs

Cover gelatine with cold water and when soft stir into it a pint of boiling water; add one cup sugar and juice of lemons. When cold and just beginning to thicken add the well beaten whites of eggs. Beat all till light and smooth. Pour mixture into two moulds, and set away to cool. Serve with custard made with yolks of eggs, milk and half cup of sugar. Will serve twelve.

Sootlach (A Turkish Dish)

2 1/2 quarts milk (10 cups) 9 small tablespoons rice

Salt, sugar, cinnamon

Cook over slow fire until creamy, stirring frequently, add sugar to taste, pour into flat dish, sprinkle with cinnamon. Serve with cream. (Usually for one cup milk take small tablespoon rice and then add one more cup milk a little later.) Serves eight.

Spoonful Pudding

1 egg

1 level tablespoon butter

2 tablespoons sugar

2 heaping tablespoons flour 1 heaping tablespoon cornstarch

1 tablespoon milk 1 level teaspoon baking powder Pinch of salt Raspberries

Cream butter and then cream sugar and butter. Mix salt, cornstarch and flour, reserving a little of the flour to mix with baking powder later. Sift these dry ingredients and mix with butter and sugar. Add milk and yolk of egg. Beat thoroughly. Add baking powder and then fold in white of egg. Butter three cups and put two tablespoons of red raspberries into each. Cover berries with two tablespoons of batter. Steam forty minutes or bake in moderate oven. Serve with cream.

Sponge Pudding

1 quart milk 1 cup flour 1/3 cup butter

3/4 cup sugar 6 eggs

Put milk into double boiler, mix flour with some of cold milk to a smooth paste, when milk boils stir in. Set off to cool. Add sugar and butter. When cool, add well beaten yolks and beat hard. Beat whites stiff and stir in last. Set in pan of hot water in a moderate oven and bake an hour. Serve cold with cream or whipped cream. Serves six.